Metagenomic Insights into the Regulatory Effects of Microbial Community on the Formation of Biogenic Amines and Volatile Flavor Components during the Brewing of <i>Hongqu</i> Rice Wine

As one of the typical representatives of Chinese rice wine (<i>Huangjiu</i>), <i>Hongqu</i> rice wine is produced with glutinous rice as the main raw material and <i>Hongqu</i> as the fermentation starter. The complex microbial flora in the brewing process may have a great influence on the formation...

Descripció completa

Dades bibliogràfiques

Autors principals:	Ziyi Yang, Wenlong Li, Yujie Yuan, Zihua Liang, Yingyin Yan, Ying Chen, Li Ni, Xucong Lv
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2023-08-01
Col·lecció:	Foods
Matèries:	<i>Hongqu</i> rice wine microbial community metagenomics biogenic amines volatile flavor components
Accés en línia:	https://www.mdpi.com/2304-8158/12/16/3075
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!